Freezer meals don’t have to be boring—and this Hawaiian Chicken proves it. Juicy chicken breasts soak up a marinade of sweet chili, pineapple juice, and soy sauce for the perfect balance of sweet, savory, and just a hint of heat. Serve it up with rice, roasted veggies, or toss it into lettuce wraps for a tropical twist.
I’ve been loading up the blog with easy savory meals lately—because who doesn’t need a few go-to dinner fixes? Freezer meals are my favorite: prep when you have time, forget about it, and pull them out when life gets busy. This Hawaiian Chicken is summer-ready but works any time of year. It’s inspired by the one I used to order at Steak and Ale (RIP), but this version brings a little heat. It’s got all the nostalgic island flavor—just with a spicy kick that makes it even better.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work just as well and stay extra juicy.
Do I have to thaw it before cooking?
Yes, for best texture and even cooking, thaw overnight in the fridge for a few hours before cooking.
Can I leave out the red pepper flakes?
Totally—just skip them for a milder, kid-friendly version.
How long will it last in the freezer?
Up to 3 months! Just make sure the bag is sealed tight and labeled clearly.
What do I serve with Hawaiian chicken?
It’s great with rice, quinoa, cauliflower rice, or even stuffed into lettuce cups for a lighter option.
This Hawaiian Chicken is exactly what weeknight summer dinners should be—low effort, high flavor, and totally backyard-approved. Toss it in the slow cooker or oven, then kick back with your feet in the pool while it does all the work. Serve it up on paper plates, throw on your favorite playlist, and pretend you’re on vacation—even if it’s just a Tuesday. If you’re having a lazy weekend, let dinner simmer while you soak up the sun.
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For the chicken + marinade:
To Cook:
From Frozen:
Skillet:
Oven:
Slow Cooker:
Add-Ins (Freeze in a separate bag or toss in when cooking):
To freeze the peppers and pineapple chunks (in a separate bag):
Skillet Method:
Add at the end (Not for Freezing):
Freezer Instructions:
Buttery, sweet sugar cookie cups filled with vanilla buttercream and rainbow sprinkles!
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